Baked chocolate cheesecake

Baked chocolate cheesecake


This tasty cheesecake is a decadent delight and best of all its low-fat too.

The ingredient of Baked chocolate cheesecake

  1. Melted butter, for greasing
  2. 70g (about 4) savoiardi (sponge finger biscuits), cut into 2mm dice
  3. Cocoa powder, to dust
  4. 40g (1/3 cup) cocoa powder
  5. 60ml (1/4 cup) hot water
  6. 650g open reduced-fat ricotta
  7. 125g (3/4 cup) caster sugar
  8. 2 eggs, at room temperature
  9. 1 egg white, at room temperature

The instruction how to make Baked chocolate cheesecake

  1. Preheat oven to 160u00b0C. Brush a 22.5cm (base measurement) flan tin afterward removable base as soon as the melted butter to lightly grease. Place the tin in the region of a baking tray. early payment the savoiardi evenly exceeding the base of the tin.
  2. To make the filling, complement the cocoa and hot water in a large bowl and blend until smooth. go to the ricotta and sugar, and use electric beaters to stir toss around until well combined. Lightly raise a fuss the eggs and egg white together. ensue to the ricotta join up in 3 batches, whisking after each batch until capably skillfully combined.
  3. Spoon the filling higher than the biscuits in greased tin, then use a spatula to fee evenly. Bake in preheated oven for 1 hour or until the centre of the cheesecake trembles slightly in the same way as the side of the tin is gently tapped. aim the oven off, leaving the cheesecake in the oven to cool unquestionably (this may give a positive response up to 6 hours).
  4. To serve, dust the cheesecake entirely lightly similar to the cocoa and later cut into wedges.

Nutritions of Baked chocolate cheesecake

fatContent: 222.748 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 21 grams sugar
cholesterolContent: 14 grams protein
sodiumContent: 108 milligrams cholesterol

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